Serves 2
September 2012
Avocado-Apple Risotto with Seafood
Ingredients
- 2 tiger prawns shelled without intestines
- 2 scallops flesh only
- grated peel from ¼ organic lemon
- salt and pepper from the mill
- 20g olive oil
- 20g shallot peeled
- 120g risotto rice
- 50ml white wine
- 300ml vegetable stock
- 1 bayleaf
- 20g cream cheese e.g. Philadelphia
- 1 apple red small and tart
- 1 avocado ripe
- 4sprigs chervil
Preliminary Work
- Cut tiger prawns into approx. 1 cm cubes
- Chop shallot finely
- Wash and core apple, and then dice finely
- Halve the avocado, remove stone, carefully remove flesh of the fruit and cut into approx. 8 mm cubes. Place the avocado skin on one side
- Wash chervil, dry it and then pluck
Preparation
Heat 10 g olive oil in a non-stick frying pan, add tiger prawns, scallops and diced apple and cook until transparent whilst stirring. Season with salt and freshly milled pepper and place on one side. (Seafood is not quite cooked through yet)Heat the remainder of the olive oil in the Hotpan casserole, add shallot and sweat for approx. 1 minute on medium heat without colouring.
Then add risotto rice, sweat until transparent, dowse with white wine and fill up with vegetable stock. Bring to the boil whilst stirring, add bayleaf, place lid on top and apply heat. As soon as steam is seen rising, we place the Hotpan into the insulating holder for 20 minutes.
At the end of the cooking period, remove the lid immediately, remove the bayleaf and take the Hotpan casserole out of the insulating holder. Cook the risotto on the hob, whilst stirring, to the degree required, add seafood, diced apple and avocado and heat briefly.
Shortly before serving, enhance with mascarpone, season to taste with salt and freshly milled pepper and garnish with the plucked chervil.
Divide up between the avocado halves and serve immediately.
This recipe is credited to Rudolf Lehmann Kuhn Rikon AG